Sticky Toffee Pudding Eggnog


  • ½ teaspoon salt
  • ½ cup sugar
  • 6 eggs
  • 10 ounces store-bought sticky toffee pudding
  • 1 quart heavy cream
  • ½ cup plus 2 tablespoons dark rum
  • ½ cup plus 2 tablespoons Cognac

In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding. Cover and refrigerate for 2 days. In a large bowl, beat the egg yolks with the sugar. Stir in the Cognac and rum. Strain the infused cream through a fine sieve, pressing on the solids. In a medium bowl, whip 3...

View full recipe at Food & Wine


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